Ethiopian Coffee Beans 1kg
Coffee is an essential element of Ethiopian culture, and their heirloom varietals are some of the most exquisite in the world. They are renowned for their floral complexity and citrus flavors.
Legend has it that a goat herder discovered the benefits of coffee while his herd was agitated and consumed the fruit.
Yirgacheffe
The high altitudes and the rich soil in the Yirgacheffe region provide the ideal conditions for coffee cultivation. Ethiopian farmers also work hard to protect the local environment, and to ensure that their communities are able to gain sustainable livelihoods. They are also dedicated to promoting gender equality and the well-being of young women. The combination of these factors makes Yirgacheffe one of the world's most prized coffee beans.
The Yirgacheffe coffee is known for its delicate floral and fruity flavors. It has a soft, smooth finish that is perfect for any occasion. It is perfect for a morning beverage or a post-workout pick-me-up. It is also a good choice for those who like to drink iced coffee or are looking to test different brewing methods. It is also available as a whole bean, which allows the consumer to explore all its flavors.
This particular lot comes from the kebele, or village, of Idido in the woreda district of Yirgacheffe in the Gedeo Zone. The coffee is wet-processed at the Halo Fafate washing station, where our partners work with 900 smallholder farmers who grow their coffee in plots of garden size to earn extra income or as an interest.
When coffee is processed wet the beans are immersed in large vats of water until all of the mucilage and fruit have been removed from them. The beans are then dried until they are bare. This produces the traditional washed Yirgacheffe coffee, with notes of flowers, citrus, and chocolate. It is lighter than the natural Yirgacheffe and has more prominent acidity.
During harvest, coffee growers collect cherries by hand, and carry them in baskets to the washing stations. After the beans have been washed and sort, they are then sun-dried. This produces a cup with floral and citrus notes, and is the most sought-after version of Ethiopian coffee. The roasting process enhances the lemony and floral aromas in this variety.
Many coffee drinkers appreciate that Yirgacheffe has a vibrant and clean taste, with hints of lemon, wine and berry. The beans are also renowned for their crisp, fruity flavors and smooth finish. They are a great choice for those who like moderate to light roast. They are best consumed without cream or milk as they can mask the unique flavor of this variety. It pairs well with strong, sour cheeses and spices to enhance the herbal and citric notes.
Guji
The Guji region is blessed with rich volcanic soil and diverse landscapes, which makes it a perfect location for coffee production. The region also has several regional landraces, which all have a different flavor profile. The coffees from this region tend to be medium to full-bodied and are excellent for filter and espresso. However, the flavor of the coffee can vary depending on the processing method and the farm itself. Fresh Kayon Mountain coffee is full-bodied and sweet with berry notes floral jasmine aroma, and floral notes.
Guji's distinctive coffee reflects the rich culture of Oromo people. organic coffee beans 1kg Coffeee is believed that they began to make use of coffee as early as the 10th century AD, mixing it with edible fats to make bite-sized energy balls that they ate traveling for long distances. The Oromo people continue to grow their own coffee in a manner that is respectful of their heritage and is a reflection of the stunning natural and cultural beauty of the region.
Like many other regions in Ethiopia, the farms of the Guji zone produce washed and natural process coffees. The difference lies in how the coffee cherry is processed. Washed process coffee is de-pulped mechanically to remove the skin and pulp before being fermented. This process helps to maintain the coffee's acidity and bright tasting notes. The beans are dried on raised beds. This helps to ensure a regulated temperature and consistent drying process.
The natural process, on the other hand leaves the bean unharmed while it is drying. This results in a more balanced cup with rich flavors and a silky mouthfeel. The process requires the most expertise and attention to ensure that the beans aren't burned or overcooked. It is this level of skill that makes a top Guji coffee.
Guji's coffees are renowned for their smoothness and delicious taste. They can be brewed using espresso or filter at any roasting level. The natural process lets the coffee express its fullest fruity, floral, and creamy flavors. It is perfect for any occasion. If you're looking for a quick morning boost or a sophisticated beverage to share with your friends this coffee is the one the perfect choice for you.
Sidamo
Ethiopia is the home of coffee. A fruity, rich coffee. The Sidamo region is the biggest producer of commercial quality coffee in Ethiopia and is well-known for its citrus, floral and notes of berries. It is also known as a full-bodied coffee that has vibrant acidity. The Sidamo area includes the micro-region of Yirgacheffe that is a highly sought-after coffee due to its distinctive floral aromas and distinctive flavor profiles.
Coffee farming is a vital source of income for people of this region. It is also an important contributor to the preservation of culture and the environment. The production of coffee is sustainable and requires a minimal amount of fertiliser, water, and land. The harvest is usually done by hand, which eliminates the need for machines and pesticides.
The Sidama Coffee Farmers Cooperative Union represents more than 80,000 coffee farmers in the Sidama region in southern Ethiopia. The coop is focused on organic agriculture and is committed to improving the lives of its members. It provides its members with housing, education and clean drinking water. It also provides technical assistance for the farm and assists members sell their coffees on specialty markets. This helps them to improve their production and quality.
This coffee comes from the Kilenso Resa co-op and has been dried without the use of any chemicals. This results in a smooth and creamy cup that has notes of strawberry, blackberry and some milk chocolate. This is a gorgeous coffee that showcases the skill of Ethiopian producers.
The coffee is grown at high altitudes, between 1500 and 2200 m.a.s.l. This means that the beans grow slowly and have more time to absorb nutrients. The result is a cup with an acidity that is low and a tea-like body. It's a versatile and well-rounded coffee that can be enjoyed hot or chilled. This is the ideal coffee for those who wish to taste the real essence of Ethiopian coffee. This is a must-try for anyone who is a coffee lover. This is a wonderful option for those who prefer light roasts because it brings out the subtle flavors of the coffee.
Harar
In the eastern part of Ethiopia and is bordered by Somalia to the southeast, Djibouti to the east, Sudan to the south and Eritrea to the northeast, Harar is known for its coffee. It is a wild-variety Arabica with an aroma and flavor that resembles wine. Harar is different from other coffees that are processed with water, is dry-processed and is often called espresso in Western countries. The natural process results in a pronounced fruity flavor, with notes of apricot, strawberry and blueberry. Harar is also known for its strong chocolate notes and a distinctly spicy aroma.
It is a good option for those who like a full-bodied, rich and sweet coffee with hints of chocolate and berries. The beans are harvested from small farms close to the city, then dried in the sun. The coffee is then grounded and mixed with sugar. Harar is typically served with anise or fennel seeds (known as anjwa) to give it a sweet taste and aroma. You can also enjoy it with a pastry or cake.
Another coffee that is popular from Harar is the Grade 1 Natural, which has a unique flavor and aroma due to its unique bean and processing technique. The coffee is cultivated in Harar which is a region that has an ancient walled city that is home to Hyenas that are spotted. It is grown at altitudes of up to 1,800 feet. This coffee is dry processed and has a rich crema and full body when it is made into espresso.
Harar as well as its coffee, is also well-known for its wild markets which offer everything from spices to clothing to electronics and livestock. Spend an afternoon exploring the stalls, taking in the electric atmosphere.
The city is also well-known for its khat, a drink consumed by the locals to create an unhurried and relaxed life. In the old town, you'll find a wide variety of teas and cafes where you can taste the teas. Chewing khat can ease some digestive problems and reduce the risk of heart disease, but it should be consumed in moderation. Chewing khat for more than three days can lead to various health issues that include stomach ulcers as well as constipation.